Do you miss the comforting taste and ease in a can of cream of chicken soup? I did, too.
I didn’t miss the MSG or the starchy thickeners, but the flavor? Yeah, I missed that.
So, I made up a low-carb Cream of Chicken Soup from scratch and we drank it up!
This cream of chicken soup is a Trim Healthy Mama-friendly S, but a light S since there’s such a little amount of fat per serving. Onions and leeks are higher in carbs than other non-starchy vegetables, but here’s not enough of them per serving to put you into an S helper or Crossover mode.
I used fresh parsley in this recipe, but you can replace it with dried by using 1 tsp of it instead. Butter, dried thyme, a little sea salt, ground pepper, and chicken broth are all that’s needed to give it the rest of its flavor. A splash of heavy cream adds to the creaminess.
I like chunks of chicken in my cream of chicken soup, so I only pureed half the batch in my blender (my Ninja made quick work of it). You can blend the whole thing, if you prefer a creamier consistency.
- 3 Tbsp butter
- 1 onion, finely chopped
- 2 leeks, thinly sliced
- 4 boneless, skinless chicken breasts, cut into small cubes
- 4 cups chicken broth
- 1 Tbsp chopped fresh parsley
- 1 tsp dried thyme
- 3/4 cup heavy cream
- sea salt and pepper to taste
- In a large pot, saute onion and leeks in butter. Add chicken, broth, parsley, thyme, sea salt and pepper. Bring to a boil, then lower heat and cook for 30 minutes until chicken is completely cooked through.
- Remove from heat and cool slightly before running half (or whatever ratio you prefer) through the blender. Return to pot and stir in cream. Heat to serve.